Maccheroni Alla Chitarra Recipes

Steps:

• Place the meats, tomatoes, butter, oil, onion and carrot into a large pan and cook over medium-low heat about an hour stirring occasionally.
• While the sauce is cooking place the flour in a mound onto a board which has a depression on the top into which the eggs have been placed; or place into a bread machine on the dough setting, removing after kneading is finished.
• Knead the pasta dough, for about 35-40 minutes if making by hand.
• Roll out the completely kneaded dough into a large sheet, or use a pasta machine to roll out if you are fortunate enough to have one.
• Cut the sheet into 8 x 24 inch rectangles.
• Lay each rectangle length-wise over the"chitarra" and push down on each one with the rolling pin to make the macaroni, OR cut into narrow strips so that it looks like something between spaghetti and a narrow fettuccine noodles.
• Bring water to a boil in a large pot.
• Add the salt to the water.
• Add pasta and boil until they float to the top of the pot or is cooked until ala'dente.
• Drain and rinse the pasta with cold water.
• Add sauce to the pasta immediately.
• Before serving add the few drops of oil in which the hot pepper has been sautéed and toss lightly through the pasta.
• Serve hot topped with Parmesan Cheese.

Steps:

• To cook the maccheroni: heat a large pot of well-salted water (6 quarts or more) to the boil.
• Drop the butter into the big skillet, and set it over medium heat. As the butter melts, scatter in the grated lemon zest; stir it around until sizzling. Pour in the white wine and lemon juice, add the salt, stir, and bring the liquids to a bubbling simmer. Cover the skillet, and let cook for a couple of minutes.
• Uncover the pan, and slowly pour in the cream, whisking it steadily into the simmering wine and lemon juice. Cook, stirring occasionally, until the liquids reduce to a saucy consistency you like, 2 or 3 minutes more.
• After whisking in the cream, start cooking the pasta. Shake excess flour off the fresh maccheroni, and drop it into the boiling water, stirring to separate the strands. Return the water to a rolling boil, and cook the pasta for 4 to 5 minutes, stirring occasionally, just until al dente.
• With the lemon-and-cream sauce at a simmer, quickly lift out the maccheroni and drop it all into the skillet. Toss the pasta until well coated, loosening the sauce with a few spoonfuls of hot pasta-cooking water if needed.
• Turn off the heat, sprinkle a cup or so of grated cheese over the maccheroni, and toss well. Finish with a drizzle of olive oil, toss again, and heap the pasta in warm bowls. Serve immediately, with more cheese at the table.